Top 26 Haitian Foods

Tassot is a traditional dish made with goat meat or beef as the main ingredient. Cubed meat is usually marinated in a combination of onions, orange juice, and lemon juice. It is then fried until it develops a crispy, brownish exterior. The dish is typically served with fried plantains, rice and beans or mushroom rice, and a spicy sauce known as ti malice on the side.Expand

Heavily influenced by African cooking traditions, legim is a popular Haitian dish with many variations regarding the ingredients. It typically consists of various mixed vegetables that are cooked with meat (usually beef) and then mashed together. Legim (meaning legumes or vegetables) usually contains cabbage, eggplant, watercress, green beans, carrots, and chayote squash. The stew is traditionally prepared on Saturdays, and it is often accompanied by cornmeal or rice.Expand

Diri ak pwa, also called diri kole ak pwa, is the national dish of Haiti, consisting of rice and beans. The dish became a common, everyday staple during the period of slavery, when rice and beans were two of the few ingredients that were fed to the slaves by their owners. It can be made with a variety of beans, but pinto, red kidney beans, and black beans are the most common options. Diri ak pwa is exceptionally nutritious as rice is rich in starch and contains iron, vitamin B, and protein, while the beans also contain iron and a greater amount of protein than rice. When combined, they make a complete protein. A true Haitian classic, you can see diri ak pwa eaten everywhere on the island, and as the locals say "A meal is not a meal without a side of rice and beans." Even though the dish is tasty and nutritious on its own, Haitians often serve it with a lot of sauce, and it is best paired with Creole chicken or topped with red snapper, tomatoes, and onions. Another interesting accompaniment to diri ak pwa is bouillon, a hearty stew consisting of tomatoes, potatoes, spices, and goat or beef meat.Expand

These Haitian delicacies consist of puff pastry that is shaped into small squares and filled with various types of meat such as beef, chicken, pork, or even fish. They are regularly served at numerous special events and celebrations, but Haitian patties can also be paired with rice and beans as a filling meal. Although they can be made at home, these pastries can also be bought on Haitian streets where food stall vendors sell them freshly prepared.Expand

Griot is a typical Haitian dish consisting of pork meat cubes slowly simmered in a sweet, spicy, and tangy marinade of chile peppers, onions, and orange, lime, or lemon juice until tender, then fried in a skillet. Instead of developing the flavor from the pan drippings, the sauce acts as a cooking liquid, typically reduced to a shiny glaze. The dish is an homage to the griot, a person of high social status in many West African countries, traditionally a local historian, diplomat, warrior, tribal chief, community leader, or a teacher. As pork meat was scarce and expensive in Haiti, the dish was made only for special occasions and festive events, and the link between the two griots is obvious - they are both very important to their respective cultures. Today, it is considered Haiti's national dish and is made more often than in the past. Like the African griot, the dish is also special for its flavors - heat from the chiles, the sweet and sour acidity of citrus juices, the richness of meat, and the unique, browned exterior.Expand

Bouillon is a hearty and slightly thick Haitian soup made with meat, epis, yams, kelp, cabbage, plantains, potatoes, scotch bonnet peppers, and celery. It is sometimes served with small dumplings which are made by rolling the flour into a small amount of broth. The name of the soup is derived from the French word bouillir, meaning to boil. It is recommended to serve bouillon piping hot, preferably on rainy days.Expand

Haitian pumpkin soup is traditionally served on New Year's Day as a celebratory reminder of Haiti's hard-won liberation from slavery and independence from France. The soup was once a delicacy reserved only for white masters, while the slaves who prepared it were forbidden to eat it, but ever since January 1, 1804 — the day when Haitian revolutionary leader Jean-Jacques Dessalines declared Haiti’s independence—joumou has become a symbol of liberty that graces every Haitian's table on the first of every January. Apart from pumpkin or squash, the thick, savory joumou is loaded with various other vegetables, beef, and flavorings such as thyme, parsley, and chili peppers.Expand

Dous makos is the Haitian version of fudge. This sweet dessert originates from the town of Petit-Goave and dates back to 1939, when it was invented by Fernand Macos, a Belgian entrepreneur. It is made from sugar, milk, flavorings, and colorings. Dous makos usually has three or more distinctive layers which are all colored and flavored differently. Usually, the flavors come from chocolate, cinnamon, almonds, vanilla, rum, peanut butter, or citrus peels. Before the fudge hardens, it is typically placed in rectangular molds, and it is then cut by hand into smaller pieces before consumption.Expand

In Haiti, pwason boukannen refers to fish that has been grilled using a traditional technique called boukan. It is prepared by taking a large piece of wood and splitting it into two, then tying one end and leaving the other end open so the fish can be inserted in between. Before the fish is inserted, it is sliced, seasoned (usually only with salt, pepper, and chili), and then a small stick is inserted through the fish, from its mouth to the tail. It is recommended to use cinnamon sticks as they impart a unique flavor to the fish. The other end of a boukan stick is tied, and each end of the big stick is then placed on two stones, so the fish can be grilled over the embers of a fire that had been lit between the stones. The fish is regularly turned, ensuring that it is cooked and smoked evenly until it develops a brownish hue, and when it happens, all that is left is to serve and consume this unique Haitian specialty.Expand

Diri ak djon djon is a Haitian dish consisting of rice combined with black mushrooms. During the boiling process, these mushrooms release a natural coloring (gray to black), giving the dish its distinctive colors and flavors. Black mushrooms are native to the northern parts of the island, so diri ak djon djon is considered a regional delicacy in Haiti. The dish can be consumed on its own, when it is typically paired with a salad, but it is also served as an accompaniment to various meat and fish dishes.Expand

Rhum Barbancourt is a renowned Haitian rum producer, established in 1862 by Dupré Barbancourt, a native of the Cognac region in France. The company is celebrated for its high-quality rums, crafted from pure sugar cane juice and distilled using methods similar to those employed in cognac production. Over the years, Rhum Barbancourt has become a national institution in Haiti, embodying the country's rich cultural heritage and commitment to excellence. Expand

Distillerie Chelo is a family-run artisanal distillery from Saint-Michel-de-l’Attalaye in northern Haiti, recognized for producing Clairin, a traditional, unfiltered rum made exclusively from the local Cristalline sugarcane variety. The cane is hand-cut, spontaneously fermented with wild ambient yeasts, and distilled in classic copper pot stills, without additives, dilution, or industrial intervention. The result is a powerful, raw spirit - typically 54-56% ABV - with a profile defined by grassy, herbal, and earthy notes, complemented by subtle citrus and restrained fruit undertones. Their flagship expression, Clairin Sajous, reflects the terroir of northern Haiti and the multigenerational expertise of the Sajous family, offering a spirit that stands in stark contrast to commercial, highly processed rums. Chelo remains committed to minimal manipulation and traditional techniques, positioning its Clairin as one of the purest and most authentic representations of Caribbean rum heritage.Expand

Distillerie Faubert Casimir, located in the village of Barradères in Haiti, is one of the most authentic representatives of traditional clairin production, working exclusively with hand-cut sugarcane of the Hawaii Blanche and Hawaii Rouge varieties, grown without chemicals. Fermentation occurs spontaneously using only wild ambient yeasts, while distillation in small copper pot stills preserves the full terroir-driven character of the spirit. Clairin Casimir, their flagship product, is bottled in small batches at around 49-54% ABV, retaining its natural vegetal, earthy, and mineral profile. The aroma reveals fresh cane juice, lemongrass, herbal notes, and subtle citrus hints, while the palate carries olive-like, grassy, and spicy elements accented by ginger and a gentle bitterness. Its texture is oily, powerful, and unrefined, entirely focused on the raw authenticity of Haitian tradition rather than the sweetness found in commercial rums. Distillerie Casimir remains dedicated to ancestral craftsmanship and a production style that fully reflects the local terroir.Expand

Les Chocolateries Askanya is Haiti’s first premium bean-to-bar chocolate maker, founded in 2015 with the mission of processing high-quality Haitian cacao entirely within the country and creating stable, fair income opportunities for local communities. All raw materials - cacao and the traditional unrefined cane sugar rapadou - come from small Haitian farmers, while the entire production takes place in their workshop in Ouanaminthe, where the beans are hand-selected, roasted, ground, and transformed into chocolate. Askanya employs primarily women, emphasizing the social impact of the brand and positioning chocolate as a tool for economic empowerment. Their assortment includes milk, dark, and extra-dark bars, including vegan and high-percentage options, all highlighting the clean, expressive flavor profile of Haitian cacao. Guided by the principle “grown in Haiti, made in Haiti”, Askanya combines quality, traditional methods, and sustainable practices to create products that reflect local identity and deliver true developmental value.Expand